[1]
|
A. Bender, “Meat and Meat Products in Human Nutrition in Developing Countries,” (FAO) Food and Nutrition Paper 53, Rome, 1992.
|
[2]
|
http//www.fao.org, 2007.
|
[3]
|
M. D. Judge and R. A. Markel,”Principle of Meat Science,” Kendall Hunt. Publishing Compony, Dubugue, 1990.
|
[4]
|
P. D Warriss, “Meat Science, an Introductory Text,” CABI Publishing, New York, 2000.
|
[5]
|
Association of Official Analytical Chemists Official, “Methods of Analysis,” 17th Edition, Arlington, 1990.
|
[6]
|
Association of Official Analytical Chemists Official, “Methods of Analysis,” 11th Edition, Washington, 2000.
|
[7]
|
W. F. Harrigan and M. E. MacCance, “Laboratory Methods in Food and Dairy Microbiology,” Academic Press, London, 1976.
|
[8]
|
H. F. Abd Elkareim, “Effect of Initial Feed on Weight on the Finishing Performance and Body Composition of Western Sudan Baggara Cattle,” MSc Thesis, Faculty of Animal Production, University of Khartoum, Khartoum, 2006.
|
[9]
|
Sudanese Standardization Metrology Organization, “Sudanese Microbiological Standards for Aerobic bacteria in Fresh and Processed Beef,” B.Sc Master, University of Khartoum, Khartoum, 2001.
|
[10]
|
F. E. M. Alalla, “The Effect of Freezing of Bacteria in Processed Meat,” Ph. D Thesis, University of Khartoum, Khartoum, 1990.
|
[11]
|
C. Monica, “Microbiology,” Medical Laboratory Manual for Tropical Countries, Vol. 2, University Press, Cambridge, 1984.
|
[12]
|
A. L. Smith, “Microbiology and Pathology,” 8th Edition, Sant Louis, 1964.
|
[13]
|
http:/www.Co.houlder, 2007.
|